Now that we are on the verge of tomato and pepper season, I wanted to share this fermented salsa recipe with you. Fermenting salsa fresh is an easy way to make it last longer without canning and adds a probiotic boost. Try it in tacos or with some homemade tortilla chips!
We eat and drink a lot of fermented foods, from water kefir to sourdough and sauerkraut. Fermented sauce is definitely one of the easiest ways to get the health benefits of fermented foods in your diet. The fermentation process creates good bacteria that helps improve gut health and the immune system.
If made correctly, fermented sauce will last for months in the refrigerator or walk-in cooler and will gain more probiotics over time. This spicy Mexican condiment is a staple in our house!
Ingredients and sauce substitutions
While I like to spice up my sauce, you can make it as mild or spicy as you like. For a mild version (especially for kids who don’t like spicy), use bell peppers. I often grab whatever is ripe in our garden. You can also add jalapeno peppers, habanero peppers, or a mix of whatever you like.
However, the fresh tomatoes are really what makes this recipe so good. If you don’t have any crops in your garden, check out your local farmers market. Local and homegrown is so much better than what’s available in most grocery stores!
I also included different spices in the recipe, but I don’t use exact amounts. Feel free to use whatever spices your family likes. Or keep it simple and skip them altogether.
Whey Versus Salt Fermentation Method
I usually make this with leftover whey from making homemade yogurt cheese. This lacto-fermented version features beneficial lactic acid bacteria from yogurt, but it is optional. You’ll still get probiotic benefits just by using salt. Fermenting the sauce also prolongs its shelf life.
If you don’t have strained yogurt whey, you can also use a whey starter. Cultures for health It’s a great place to get some.
Tip for fermenting sauce
If this is your first time fermenting vegetables, there are a few things you should know before you start. Be sure to use a completely clean jar, lid, and supplies when doing this. You don’t want to introduce any competing bad bacteria into your sauce!
Once everything has been chopped and mixed, it will sit on the counter at room temperature for about 2 days. If your home is warmer (hello summer!), this process won’t take as long. You should watch for small gaseous bubbles that will tell you that the sauce is ready.
You don’t need any fancy equipment, but I prefer to use a fermentation weight for this. It keeps the vegetables under the liquid so they don’t start to mold. If your sauce becomes very bubbly, you may need to “burp” your glass jar. Simply remove the cap to let some of the excess gas escape and then replace it. Some people prefer to use an airlock or fermentation lid for this (to avoid explosions in the jars!).
How to use fermented sauce
You probably already have plenty of foods your family loves with sauce, but here are some of my favorite ways to use it!
Fermented sauce recipe
Homemade sauce with a probiotic touch; Naturally fermented to add additional nutrients and flavor.
- 3 pounds fresh tomatoes (about 4 and 1/2 cups chopped)
- 2 Peppers (such as bell pepper, cayenne, or jalapenos)
- 1-2 onions (about 1 cup chopped)
- 4 cloves garlic
- ½ cup fresh cilantro
- 1 lemon (juice)
- 1 lime (juice)
- 2 TBSP sea salt
- spices to taste (such as oregano, black pepper, cumin, chili powder, and cayenne pepper)
- ½ cup serum (optional)
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Chop the tomatoes, onion, bell pepper, garlic and cilantro and add to a large bowl.
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Add lemon and lime juice, sea salt and spices to taste.
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Add whey (if using) and stir well.
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Transfer the diced vegetable mixture to a tall glass jar/fermenting jar. Pour the juice from the bowl.
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Press down to submerge the vegetables and place a weight on top to keep them submerged.
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Seal the top of the jar and let it ferment for about 2 days away from direct sunlight. It will become gassy and begin to form small bubbles.
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After 2 days, remove the fermentation weight and enjoy or store in the refrigerator.
nutritional information
Fermented sauce recipe
Amount per serving (1 serving)
calories 18
Calories from fat 2
% Daily value*
Fat 0.2g0%
Saturated fat 0.03g0%
Polyunsaturated Fat 0.1g
Monounsaturated fat 0.02g
Sodium 562mg24%
Potassium 171mg5%
carbohydrates 4g1%
1g fiber4%
Sugar 2g2%
protein 1g2%
Vitamin A 513 UI10%
vitamin C 19mg23%
Calcium 12mg1%
Iron 0.3mg2%
*Percent Daily Values are based on a 2000 calorie diet.
- If you want a sauce with fewer chunks, you can puree it in a food processor before transferring it to a glass or fermentation jar.
- The exact fermentation time depends on how warm your home is. Fermented vegetables ferment faster in warm climates.
- One serving is approximately 1/4 cup.
Quick and easy advice
If you don’t have the time or ingredients to make your own sauce, you can get the benefits of fermented sauce by also fermenting store-bought sauce. If possible, use the freshly made sauces in the refrigerated section, but you can also ferment canned versions.
More fermented food recipes
Do you want to try your hand at more fermented foods? Here are some ideas to get started!
Have you ever fermented vegetables? What’s your favorite way to use sauce? Leave a comment and let us know!